4 tablespoons olive oil
2 celery stalks diced
1 eggplant cut into bite-sized pieces
1 zucchini chopped into bite-sized pieces
6 Roma tomatoes diced
1 6oz can tomato paste
1/3 cup white wine vinegar
2 teaspoons salt
1/2 teaspoon pepper (or pepper to taste)
2 tablespoons sugar
3 tablespoons capers
1 1/2 cups fresh Italian parsley, chopped
2 cups dried penne cooked
Fill a pot with water, place on stove on medium-high heat and bring water to a boil. Drizzle olive oil and a pinch of salt into water and add 2 cups pasta. Cook for approximately 10 minutes until pasta is to your desired tenderness. Drain and set aside in a bowl. Stir in 1 tablespoon of olive oil to pasta.
Place a skillet on stove on medium-high heat. Add 3 tablespoons olive oil (more if needed) and chopped celery. Cook for 2-3 minutes. Add eggplant, zucchini and tomatoes and let cook for another 2-3 minutes. In a small bowl mix together tomato paste, white wine vinegar, sugar and salt and pepper. Stir mixture in with veggies. Cover skillet and simmer veggies on low for 15 to 20 minutes.
Remove from heat. Stir in capers and parsley. Add veggie mix to pasta. Enjoy warm or cold, or warm and then as cold leftovers!